Anytime Corn Fritters

  • 1 1/2 cups of cream style corn
  • 1 cup half-and-half
  • 2 eggs, beaten with a fork
  • 1 1/2 cups of flour
  • 1 1/2 tablespoon baking powder
  • dash salt
  • dash black pepper
  • oil for frying

In a large bowl, pour the cream style corn, liquid and all.  Then mix in the half-and-half and the beaten egg.  In a separate bowl, mix together the flour, baking powder, salt, and pepper.  Then fold the dry ingredients into the wet ingredients until you have a nice dough formed.

Pour enough oil in a large cast iron skillet to almost cover the fritters when dropped in, about 1 1/2 to 2 inches.  Heat the oil hot enough to sizzle when you start dropping the batter in.

Take a tablespoon and form fritters about the size of golf balls, quickly dropping them into the hot oil.   Let the fritters turn a golden brown, rolling them around until they get brown all over.  Remove them quickly as they get done and let them drain on a rack covered with paper towels.

Serve the fritters with any sort of dipping sauce you like.

I like this recipe because you can make it any time of the year.  When I can get corn on the cob in the summer, I use a different recipe, but when we’re huddled inside the house on a cold winter night, this recipe works just great!

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